ol noodler
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- Joined
- Jan 22, 2008
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so the deal is this-
i've run through a number of brews using malt extract, but budget has thrown me off of them, so recently i've been getting the huge bags of whole 2-row malt and then some other randoms (still whole) for flavor.
my attempt at this was to grind the grains in an old-school coffee grinder, put them in a big strainer bag and use it like a teabag while on a full rolling boil for about an hour, pour the liquid out, put the strainer bag in the funnel over the carboy where the liquid is, and run the rest of the water for the five gallons over the bag.
the fermentation on the two different tries on this haven't gone well with very little surface or airlock bubbling activity-- making me wonder if i was missing a step or not fully understanding the un-extract malt completely.
if anyone got a piece of advice it'd be a huge help --
i've run through a number of brews using malt extract, but budget has thrown me off of them, so recently i've been getting the huge bags of whole 2-row malt and then some other randoms (still whole) for flavor.
my attempt at this was to grind the grains in an old-school coffee grinder, put them in a big strainer bag and use it like a teabag while on a full rolling boil for about an hour, pour the liquid out, put the strainer bag in the funnel over the carboy where the liquid is, and run the rest of the water for the five gallons over the bag.
the fermentation on the two different tries on this haven't gone well with very little surface or airlock bubbling activity-- making me wonder if i was missing a step or not fully understanding the un-extract malt completely.
if anyone got a piece of advice it'd be a huge help --